Chapter 1.1 Breakfast Food and Sandwiches

1. Chapter 1.1 Breakfast Food and Sandwiches

2. Milk and Milk Products Some milk is available in raw form, but most milk products are processed to remove harmful bacteria that could make people sick. • Two processes applied to milk products are pasteurization and homogenization: • Pasteurization: Milk is heated to kill microorganisms that cause spoilage and disease without affecting its nutritional value. • Homogenization: Milk is strained through very fine holes to break down fat and then blended into one fluid. • Lactose intolerance is a common digestive condition and is a reaction to many cultured dairy products, not just milk. • Dairy alternatives, such as soy milk and rice milk, can be used instead. • Low-fat and skim milks behave differently when cooking. 1.1 Chapter 1 | Breakfast Food and Sandwiches

3. Receiving and Storing Milk • Milk products should be received and stored at 41°F or lower. • Always use the FIFO (First In, First Out) method of stock rotation for milk. • All milk and milk products should be labeled “Grade A.” • Milk should be rejected if it is too sweet or if it has a sour, bitter, or moldy taste. • Any milk that has passed its use-by or expiration date should be thrown away. • Cream contains far more fat than milk. Chefs use it based mainly on its fat content, which provides richness. 1.1 Chapter 1 | Breakfast Food and Sandwiches

4. Butter and Butter Substitutes • Butter is made by mixing cream containing between 30 percent and 45 percent milk fat at a high speed. • Most commercially-sold butter is lightly salted. The salt acts as a preservative and sometimes to enhance flavor. • Clarified butter has been heated, and the milk solids and water have been removed. • A butter substitute is any alternative used to replace butter in a recipe, such as margarine, olive oils, and soy-based oils. • Margarine is a manufactured food product that often contains no milk products. 1.1 Chapter 1 | Breakfast Food and Sandwiches

5. Cheese • All cheeses have three basic parts: water, fat, and protein. • Dairies make cheese by separating a milk’s solids from its liquid in a process called curdling. • Unripened, or fresh, cheeses include cream cheese and cottage cheese. • Other cheeses are ripened by external bacteria put into curds. Examples of ripened cheeses include Brie, bleu, Roquefort, Camembert. • Manufacturers make processed cheese by grinding, blending, and forming one or more natural cheeses. 1.1 Chapter 1 | Breakfast Food and Sandwiches

6. Cheese • Classified as ripened or unripened • Unripened • Examples are cream cheese, cottage cheese & mozzarella • Ripened • Some are aged • Some are ripened by external mold or internal bacteria • Processed • Pasteurized to prevent it from aging • Range from mild to sharp to pungent

7. Categories of Cheese • Fresh Cheese • Cottage, ricotta, cream, Neufchatel, Mozzarella, feta • Semi-soft Cheese • Edam, Bel Paese, fontina, Port-Salut, Muenster, brick • Soft Cheese • Brie, Camembert, Liederkranz, Limburger, brillat Savarin, Boursin • Grating Cheese • Parmesan, Romano

8. Categories of Cheese • Goat Cheese • Chevre, pyramide • Hard Cheese • Cheddar, colby, Monterey Jack, Swiss, gouda, provolone, Jarlsburg, Appenzeller, raclette, Gruyere • Blue-veined Cheese • Roquefort, Gorgonzola, Saga bleu, Stilton

9. Egg Grades • An egg is composed of the outer shell, the white, and the yolk: • The white consists of protein and water. • The yolk, or albumen, contains protein, fat, and lecithin, a natural emulsifier (thickener). • The membranes that hold the egg yolk in place are called chalazae. • There are USDA grades for shell eggs—Grade AA, A, and B: • A USDA Grade AA egg means that the yolk is high and the white will not spread much when the shell is broken. • A USDA Grade A egg means that the yolk is fairly high and the white will still not spread too much when the shell is broken. • Grade B eggs are good for use in menu items that will hide their appearance, such as baked items. • Fresh eggs must be stored at 45°F or lower. 1.1 Chapter 1 | Breakfast Food and Sandwiches

10. Cooking Eggs • Make hard-cooked eggs by simmering, then shocking, the eggs. • To bake eggs, place the shelled eggs into individual ramekins. • Shirred eggs are a variety of baked egg cooked with other ingredients, such as cheese, vegetables, meats, and sauces. • To poach eggs, shell them and simmer the eggs in water. • Scrambled eggs should have a light texture, creamy consistency, and delicate flavor. • Eggs fried up are fried only on the bottom. Eggs fried over easy are fried on the bottom, turned over, and fried lightly on their top sides. • Make omelets by slightly beating eggs, and then cooking them in a skillet with a filling, such as cheese, mushrooms, onions, or ham. • Quiche is a savory egg custard baked in a crust. • Soufflés are made of eggs and can be both savory and sweet. 1.1 Chapter 1 | Breakfast Food and Sandwiches

11. Section 1.1 Summary • There are many types of milk; the type of milk you use is often based on the nutritional value you want. • Cream must have at least 18 percent fat content to be considered light cream. Heavy whipping cream can be 40 percent fat or higher. • Butter is made by mixing heavy cream at a very high speed. • The pasteurization process is what kills bacteria in milk that could make people sick. • All cheese has three basic parts: water, fat, and protein. The amounts vary depending on the type of cheese. • Eggs are chosen by their grade (AA, A, or B) and size (ranging from peewee, the smallest, to jumbo, the largest). • Eggs can be cooked using many different methods, including simmering, frying, poaching, and baking. 1.1 Chapter 1 | Breakfast Food and Sandwiches